Dessert

Creme Brûlée Tapioca Pudding with Caramelized Maple Sauce Recipe

ByClara Bennett October 31, 2025October 31, 2025

Introduction

This Creme Brûlée Tapioca Pudding is a delightful twist on classic dessert, blending creamy coconut milk with caramelized maple syrup for a rich, custard-like treat. Finished with a crisp maple caramel topping, it’s both comforting and elegant—perfect for any occasion.

A white ceramic ramekin filled with a smooth light brown dessert, topped with a dollop of white whipped cream in the center. Three dark purple blackberries and a small sprig of green mint leaves are placed on the whipped cream. The ramekin sits on a white plate with a light brown sauce smear on the surface, which is a white marbled texture. In the background, there is a softly glowing candle and some greenery, softly blurred to keep the focus on the dessert. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 (13.5 oz) cans light coconut milk
¼ cup granulated tapioca
¼ cup + 2 tablespoons maple syrup
Dash of salt
1½ tablespoons vanilla extract
Berries for garnish
Optional whipped cream: 1 can full-fat coconut milk, vanilla, and agave to taste

Instructions

Step 1: In a saucepan, combine 1¾ cans of coconut milk with a dash of salt and the tapioca. Simmer over medium heat, stirring occasionally, until the tapioca starts to swell and become translucent.
Step 2: In a separate skillet, cook ¼ cup maple syrup over medium heat until it bubbles and thickens to a sticky, caramel-like consistency. Pour the syrup into the pudding and stir well.
Step 3: Remove the pudding from heat, stir in vanilla, then pour into 4 ramekins. Chill for at least 4 hours until set.
Step 4: For the caramel sauce, reheat the skillet and cook 2–3 tablespoons maple syrup until bubbling and thickened. Remove from heat and whisk in about 2 tablespoons reserved coconut milk to create a smooth caramel sauce. Set aside.
Step 5: Once pudding is chilled with a solid film on top, brush a thin layer of the caramel sauce over each ramekin.
Step 6: Place ramekins under the broiler for about 5 minutes, until the caramel sauce bubbles and caramelizes on top. (Alternatively, use a brûlée torch.)
Step 7: Chill the ramekins in the refrigerator or freezer for 10 minutes to let the caramel harden into a crust before serving.
Step 8: Serve with a dollop of coconut whipped cream, fresh berries, and a sprig of mint for extra indulgence.

Tips & Variations

Use full-fat coconut milk for a creamier texture. Reserve the thick cream portion for making coconut whipped cream.
Maple syrup can be replaced with honey for a different sweetness profile, but the caramelization may vary.
To make coconut whipped cream, chill a can of full-fat coconut milk overnight, scoop out the solid cream, and whip with vanilla and agave to taste.
For a faster caramel crust, using a kitchen torch is easier and offers more control than the broiler.

Storage

Store the pudding covered in the refrigerator for up to 3 days. The caramelized topping is best made fresh before serving, as it may soften over time. Reheat gently to soften the custard if desired, but avoid microwaving after caramelizing the top to preserve the crust.

How to Serve

A small white ramekin filled with a smooth, caramel-colored pudding sits on a white plate with a light drizzle of caramel sauce beside it. On top of the pudding, there is a dollop of white whipped cream, decorated with three plump blackberries that have a shiny, deep purple-black color. A fresh green mint leaf is placed in the center, adding a bright touch. In the background, a softly glowing candle and blurred green plant can be seen on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of coconut milk?

The recipe relies on coconut milk for its creamy texture and subtle flavor that complements the maple syrup. Using regular dairy milk may change the taste and consistency, but you can try substituting if desired.

How do I make the caramelized top without a broiler?

If your oven doesn’t have a broiler, a kitchen torch is the best alternative to caramelize the sugar topping. If you lack both, you can serve the pudding without the brûlée crust or try briefly placing under a very hot oven for a few minutes with close monitoring.